Corn and Clam Chowder

This favorite family is chock full of succulent seafood, sweet corn, and crumbly, salty bacon for a dish that's sure to be a hit every time.

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Cal/Serv:
452

Yields:
4

Prep Time:
0
hours
20
mins

Total Time:
0
hours
30
mins

Ingredients

2
tbsp.
olive oil

2
slice bacon

1
large onion

kosher salt

pepper

2
clove garlic

2
tbsp.
all-purpose flour

2
can chopped clams in clam juice

1
bottle clam juice

3
c.
whole milk

1
lb.
medium red bliss potatoes

6
sprig fresh thyme

1
package frozen corn

cooked crumbled bacon

chopped parsley

Directions

Place the oil and bacon in a Dutch oven or large pot and cook over medium heat, stirring occasionally, until the bacon is crisp, about 5 minutes.

Add the onion, season with 1/4 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute.

Sprinkle the flour over the onion and cook, stirring, for 1 minute. Drain the canned clam juice into the pan (reserve the clams), add the bottled clam juice and stir to combine.

Stir in the milk, then add the potatoes and thyme and bring the mixture to a boil, stirring occasionally. Reduce heat and simmer for 12 minutes. Add the corn and clams and cook until the potatoes are just tender and the corn and clams are heated through, about 3 minutes.

Discard the thyme and serve the soup with crumbled bacon and parsley, if desired.

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